UPSIDE DOWN PEACH CAKE WITH CAKE MIX RECIPES

Name: Makeover Peach Upside-Down Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1 can (15 ounces) sliced peaches in juice; 1/3 cup packed brown sugar; 4 tablespoons butter, melted, divided; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1-1/2 cups all-purpose flour; 2/3 cup sugar; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 cup buttermilk

MAKEOVER PEACH UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

Makeover Peach Upside-Down Cake Recipe: How to Make It image

This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) sliced peaches in juice
1/3 cup packed brown sugar
4 tablespoons butter, melted, divided
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup buttermilk

Steps:

Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry., In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top., In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 226 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 231mg sodium, CarbohydrateContent 50g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

SKILLET PINEAPPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

Skillet Pineapple Upside-Down Cake Recipe: How to Make It image

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup butter
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Maraschino cherries

Steps:

Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.

Nutrition Facts : Calories 380 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 224mg sodium, CarbohydrateContent 59g carbohydrate (48g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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SKILLET PINEAPPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 380 calories per serving

Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.

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Category Dessert
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MAKEOVER PEACH UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

This peachy delight has charmed folks for years. Our lightened version is even better with less fat and calories than other similar recipes.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.8
Total Time 50 minutes
Category Desserts
Calories 226 calories per serving

Preheat oven to 350°. Drain peaches, reserving 2 tablespoons juice. Cut peach slices lengthwise in half; pat dry., In a small bowl, mix brown sugar, 1 tablespoon melted butter, spices and reserved juice; spread into a 9-in. round baking pan coated with cooking spray. Arrange peach slices over top., In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together egg, vanilla, buttermilk and remaining butter. Add to dry ingredients; stir just until moistened. Spoon over peaches., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm.

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SKILLET PINEAPPLE UPSIDE-DOWN CAKE RECIPE: HOW TO MAKE IT

Preheat oven to 375°. Melt butter in a 9- or 10-in. ovenproof skillet. Add brown sugar; mix well until sugar is melted. Drain pineapple, reserving 1/3 cup juice. Arrange about 8 pineapple slices in a single layer over sugar (refrigerate remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine the flour, baking powder and salt; gradually add to batter and mix well. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into skillet. , Bake until a toothpick inserted in the center comes out clean, 30-35 minutes (cover loosely with foil if cake browns too quickly). Let stand 10 minutes before inverting onto serving plate. Place cherries in center of pineapple slices.

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